Good afternoon.

Let's talk again about how to stock up on this wonderful vegetable for the winter. And today I propose the topic of marinating in jars.

In this collection you will find 10 different ways to marinate them on their own and in combination with other vegetables, how to give them a mushroom flavor or highlight your own.

This vegetable generally goes well with others, enriching their taste. And it doesn’t matter which way you prepare them, they are equally good in both forms. And this explains my love for zucchini and a whole section of the site dedicated only to them.

And you will also see that zucchini can be given almost any shape, which will make the preparations not only incredibly tasty, but also interesting and beautiful. After all, in addition to classic cubes and circles, you can wrap rolls, make stars and even bagels with filling.

All these options are not a plowed field for your imagination, provided you have free time and enthusiasm.

Marinating zucchini for the winter in jars without sterilization

Let's start with the simplest recipe with a minimum set of ingredients so that you have an understanding of what general steps you need to follow.

Also, in this option we will do without sterilizing the filled jars, but this does not mean that the jars themselves do not need to be sterilized before use. This is absolutely necessary, otherwise the zucchini will turn sour and the lids will fly off over time.

• Zucchini - depending on size 1-3 pieces
• Dill umbrella
• Garlic - 2 cloves
• Bay leaf - 1 piece
• Black peppercorns – 8 pcs.
• Allspice – 1 piece
• Bitter red pepper - 1 ring
• Vinegar 70% - 1 tsp.

Marinade for 1 liter of water:

• 1 heaped tbsp salt
• 2 tbsp. l without a slide of sugar

Preparation:

1. Place a bay leaf, an umbrella of dill, a small ring of hot pepper (optional) and all other spices into pre-sterilized jars.

2. Fill the jars tightly with zucchini rings, cut a couple of centimeters thick. Somewhere in the middle add garlic.

3. Very carefully pour boiling water into the jars, trying to ensure that the stream hits the zucchini and not the walls. We do everything slowly so that the jars do not burst from a sudden temperature change. Fill them to the very top, cover with sterilized lids and leave for 20 minutes.

4. In the meantime, let's prepare the marinade. It is done simply: dissolve salt and sugar in water, put on fire and bring to a boil. All.

For 2 liter jars of zucchini you need approximately 1 liter of marinade.

5. Drain the water from the cooled jars and pour the marinade up to the hangers. Add 1 tsp to each jar. acetic acid and add marinade to the very top. Then we screw or roll up the lids, turn the jars over, cover them with a blanket and leave them like that until they cool completely.

In the future, store in a cool place.

A quick and tasty recipe for pickled zucchini in a jar

If you don’t like the hassle of pre-sterilizing jars, then you can skip this step. But then it will be necessary to sterilize the already filled jars. Decide for yourself which of these stages is easier for you.

Ingredients for 2 liter jars:

• 1 kg young zucchini without seeds
• 50 g dill
• 4-6 cloves of garlic, 2-3 per jar
• 8 allspice peas, 4 per jar
• 30 black peppercorns, 15 per jar
• 1 liter of water for the marinade (and separately boiling water for heating)
• 2 tbsp sugar - 50 g
• 2 tablespoons without a slide of salt - 40g
• 3 tbsp vinegar 9% - 1.5 tbsp per jar

Preparation:

1. Take clean jars, preferably washed with soda, and fill them with spices and zucchini. At the bottom we put half of the cooked chopped herbs and half of the peppercorns and half of the garlic. Fill the jar with zucchini rings, half a centimeter thick. Place the second half of the spices on top.

Carefully fill the jars with boiling water to the brim, cover with clean metal lids and leave for 10 minutes.

2. At this time, prepare the marinade - dissolve salt and sugar in water, put on fire and bring to a boil.

3. After 10 minutes, drain the water from the jars, pour in vinegar and fill them with boiling marinade.

4. Take a deep pan, put a cotton towel on the bottom, put the jars and fill it with water so that it reaches the hangers of the jars.

Since the jars contain hot marinade, you need to pour hot water into the pan.

Bring the water to a boil and sterilize the jars in boiling water for 10 minutes.

5. Then screw the lids tightly and leave the jars to cool upside down, wrapped in a blanket for about 12 hours.

In the future, store the jars in a cool place.

Zucchini marinated for the winter with carrots in Korean

This method is perfect for overripe zucchini with large seeds.

Ingredients for 1 liter jar:

• Zucchini - 1-2 pieces (200 g)
• Carrots - 1 pc.
• Dill umbrellas - 2 pcs.
• Garlic - 2 cloves
• Bay leaf - 1 piece
• Peppercorns
• Allspice
• Hot capsicum - 1 small ring
• Vinegar 9% - 2 tbsp. l

Marinade for 1 liter of water:

• 1 tbsp. l salt
• 1.5 tbsp. l sugar

Preparation:

1. Cut the zucchini into rings one centimeter thick and remove the core and seeds. You can remove it either simply with a knife or with any suitable object, for example, a glass.

We remove the peel only if it has become completely rough.

2. Grate the carrots on a Korean grater.

3. Further preparation almost repeats the first recipe. Place dill umbrellas, garlic, bay leaf, hot pepper ring and peppercorns in a pre-sterilized jar. Carrots are sent next, and then zucchini rings.

Fill a jar filled with vegetables to the brim with boiling water, cover with a sterilized lid and leave for 10-15 minutes.

4. After 10-15 minutes, drain the water, add vinegar to the jar and pour boiling marinade up to the neck. We wrap or roll up the lid tightly, turn the jar over and leave it under the blanket until it cools completely.

Store the finished snack in a cool place.

Photo recipe for appetizers with bell peppers

You can diversify the taste of pickled zucchini if ​​you cook them together with other vegetables. In addition to carrots, bell peppers would be a good addition.

Ingredients:

• Zucchini 1-1.5 kg
• Garlic - 6 cloves
• Dill - bunch
• Bell pepper - 1-2 pcs
• Hot pepper - a couple of rings
• Carrot - 1 pc.

For the marinade:

• 1.5 liters of water
• Apple cider vinegar – 80 ml
• Salt - 60 g
• Sugar - 60 g
• Pickling mixture - 1 tbsp. with a slide

The indicated ingredients are enough for 1 jar of 1 liter and one jar of 0.7 liters.

Preparation:

1. Take sterilized jars and put dill on the bottom. It can be cut, or you can put it directly in twigs. Add garlic, cut in half, some carrots, grated on a Korean grater, and a ring or two of hot pepper.

2. Then we put zucchini rings into sterilized jars, and put strips of bell pepper in the remaining free space.

First remove the peel from the zucchini, cut them into rings one centimeter thick and remove the center with the seeds.

3. Fill the jars to the brim with boiling water (carefully), cover with lids and drain the water after 10 minutes.

We perform this operation twice.

The good thing about the pickling mixture is that it already contains spices in the required proportion, as well as grain mustard - an additional guarantee that the jars will not ferment.

5. Fill the jars up to the neck with hot marinade and close the lids tightly.

Leave them to cool, uncovered, at room temperature.

Video on how to marinate zucchini slices

What do you think of the idea of ​​cutting zucchini not into pieces or rings, but into thin slices? Look how beautiful it turns out. But it’s also incredibly delicious.

Instant Crispy Zucchini Recipe

The main secret to crispy zucchini is adding a horseradish leaf to it. Horseradish is the key to an expressive crunch.

Ingredients for 3 liter jars:

• 1.7 kg zucchini
• 6 cloves garlic
• 9 sprigs of dill
• 6 cherry leaves
• 1 large horseradish leaf
• 3 sprigs parsley
• 6 bay leaves
• 15 pcs. black peppercorns
• 6 pcs. allspice peas
• 3 tbsp. l. heaped sugar = 75 g (1 heaped tbsp sugar = 25 g)
• 3 tbsp. l. salt without a slide = 45 g (1 tbsp. salt without a slide = 15 g)
• 3 tbsp. l. 9% vinegar = 45 ml (1 tbsp 9% vinegar = 15 ml)

Preparation:

1. Take sterilized jars, divide the leaves and spices into 3 parts and place them in the jars.

2. Wash the zucchini in running water, cut into rings one centimeter thick and place tightly in jars.

3. Fill the jars with boiling water, cover them with lids and leave for 10 minutes. Then drain the cooled water and pour boiling water again for 10 minutes.

The second time we pour the water into the pan and set it to boil - it will be used for the final filling.

4. Pour a tablespoon of salt, sugar and vinegar directly into the jars.

5. Pour boiling water into jars, roll up the lids, turn them over and leave them under the blanket until they cool completely.

Canned zucchini in tomato sauce

You can use more than just plain water as a marinade. It will turn out very tasty if you add tomato sauce to it. There will be zucchini in tomato sauce.

Ingredients:

• 3 kg zucchini
• Spicy tomato sauce – 0.5 l
• 2 cups sugar (glass -200 ml)
• 2 tablespoons salt
• 250 ml 9% vinegar
• 1 liter of water
• Ground red pepper - to taste

Thanks to the dense packing of vegetables, the specified amount of ingredients will yield 8 half-liter jars of pickled zucchini.

Preparation:

1. Cut the zucchini into lengthwise slices (like cucumbers) and place tightly in sterilized jars. The size of the slices should correspond to the height of the cans.

Leftovers that don’t fit can be cut into rings and placed in a separate jar.

2. Stir tomato sauce in 1 liter of water, add salt, sugar, literally half a teaspoon of red pepper and put on medium heat. Bring to a boil, add vinegar and cook for another 2-3 minutes. The marinade is ready.

3. Pour the hot marinade into jars with zucchini.

4. Place the filled jars in a large saucepan with a cotton towel at the bottom, pour hot water into it so that it reaches the narrowing of the jars and put it on the fire. When the water boils, count down another 10 minutes for sterilization. Jars must be covered with lids.

Then we take out the jars, roll them up, turn them over, cover them with a blanket and leave them like that until they cool completely. In the future, store in a cool place.

Marinated zucchini like mushrooms

The next two recipes are prepared in such a way that they are indistinguishable from mushrooms in taste. The difference between them is that in the first version no other vegetables are used (except garlic).

Ingredients for 7 half liter jars:

• 3 kg zucchini
• 3 heads of garlic
• 100 ml 9% vinegar
• 100 ml sunflower oil
• 100 g sugar
• 2 tbsp salt
• 1 teaspoon ground black pepper
• 10 pcs allspice peas
• 5 pcs bay leaves

Preparation:

1. In this recipe, there is no need to boil the marinade, which makes it somewhat simpler. Looks like cooking.

Peel the zucchini, remove the pulp and seeds and cut them into cubes measuring about 2 by 2 centimeters. Place in a large container. In the same container add chopped herbs, chopped garlic and all the spices, including vinegar and sunflower oil. Mix thoroughly and leave to marinate for 2 hours.

2. In 2 hours, the zucchini will release juice, which will mix with spices. This will be the marinade.

Taste the marinade and add salt, sugar or pepper to taste if necessary.

3. Take clean (not sterilized) jars and fill them with zucchini to the very top. Then add the marinade so that it reaches the middle of the jar. It is not necessary to go higher, since with further sterilization the vegetables will release more juice.

It is convenient to use jars of different sizes for different situations. Large ones for a feast, small ones for a family dinner.

4. Well, then we cover the jars with lids, put them in a saucepan, fill it with water up to the hangers of the jars (jars of different sizes are sterilized in different saucepans), bring to a boil and wait 15 minutes for half-liter jars and 6-7 minutes for jars with a volume of 0. 25 l.

Then we roll up the jars and leave them to cool upside down, covered with a blanket.

How to marinate zucchini so that they taste like milk mushrooms

In this recipe, in addition to zucchini, carrots and bell peppers are used, which makes the taste of the preparation more aromatic and richer.

Ingredients:

• 3 kg zucchini
• 6 small carrots (300 g)
• 3 bell peppers (300 g)
• Bunch of dill
• 2 heads of garlic
• 1 tsp. ground black pepper
• 60 g salt (2 tablespoons with a small slide)
• 100 g sugar (4 tbsp)
• 150 ml table vinegar 9%
• 200 ml vegetable oil

Preparation:

1. Peeled and seeds removed zucchini, cut into cubes and place in a deep bowl. We also send carrots cut into rings, bell pepper into strips, chopped garlic and herbs.

2. Add spices, vinegar and vegetable oil. Mix thoroughly, cover with a lid and leave to marinate for 2-3 hours.

During this time, it is advisable to stir the vegetables a couple of times.

3. Place the prepared vegetables in clean jars, compacting them tightly.

4. Sterilize the filled jars in a saucepan with water for 10 minutes, then close the lids tightly and leave the jars to cool upside down under a blanket.

Marinating zucchini for the winter in jars with citric acid

Well, at the end of the collection, I propose another method of pickling without using vinegar.

This is such a broad topic today. But while I was collecting recipes, I noticed a few more interesting ways to preserve zucchini for the winter. So this topic will continue to grow and expand.

That's all for today, thank you for your attention.

People love winter zucchini salads because the preparations turn out appetizing, soaked in herbs and spices. Their elastic consistency and pleasant taste are good if served as an appetizer as an addition to main courses or as a side dish. Everyone needs to know how to prepare delicious salads.

Winter preparations from zucchini

Housewives love to make zucchini preparations because this versatile vegetable is easy to process. Its delicate pulp, fresh taste and versatility make zucchini a favorite ingredient for pickling and pickling for the winter. The vegetable goes well with carrots, eggplants, tomatoes, onions, and beets. It can be seasoned with any spices, combined with herbs, and even tasted like mushrooms. If you add cereals to the salad: rice, pearl barley, you will get an excellent preparation for soup. In winter, you just need to open the jar, pour it into the broth and season with potatoes.

Zucchini for canning

To prepare canned ones, you first need to select and prepare them. It is best to choose white varieties of vegetables or zucchini because their tender flesh does not fall apart when cooked. Canning zucchini assumes that the vegetables used will be slightly unripe - if they are ripe, the flesh will coarse and the seeds will become tough.

If there are not enough zucchini of the same variety for harvesting, you can mix them, but you need to take them of approximately the same size for uniform cooking. The best zucchini for cooking is firm, with a shiny, even skin, without rot or foreign spots. If you take young fruits, they do not need to be cleaned, but rough and fibrous specimens need to be cleaned.

Vegetables should be thoroughly washed, rough and hard seeds should be cut out, and cut according to the recipe: into circles, half rings, strips or cubes. It’s good if all the components are kept in the same form, so the salad will look beautiful in the photo, arouse appetite and a desire to try it quickly. The accompanying aromas of spices and herbs will only enhance this.

How to preserve zucchini for the winter in jars

Any home-canned zucchini begins with preparing the ingredients - they are cleaned, cut, then marinated in a sauce of vinegar, spices and herbs. Some recipes suggest that zucchini snacks for the winter are prepared without vinegar, but after being rolled into jars they are sterilized. The storage container should be pre-treated with water or air steam to kill all microorganisms on their surfaces and lids, which can shorten the shelf life of the products.

Zucchini salad recipe for the winter

It is easier for cooks to follow a recipe for canning zucchini if ​​they have step-by-step instructions with visual photos or videos of each stage in front of their eyes. To prepare delicious zucchini twists, you need to strictly follow the recipes, and once you gain certain skills, experiment with spices and related ingredients. You can roll up zucchini not only with eggplants, carrots or tomatoes, but also with cauliflower, sweet peppers and even cereals, make caviar or long strips.

Canning vegetables is an important seasonal activity for every housewife. After all, it’s hard to imagine winter without such delicious pickled or pickled cucumbers, tomatoes and, of course, zucchini. Undoubtedly, you want to choose only proven recipes so that the preservation preserves the taste and aroma of the products used. Today you can find a wide variety of preparations that will delight you not only with their simplicity, but also with their excellent taste. We invite you to learn how to prepare delicious zucchini, canned for the winter like cucumbers. Such preparations can be served on the table both on weekdays and holidays.

Young canned zucchini like cucumbers

This recipe has already been tested by many housewives. Zucchini slices in jars will be an excellent snack, because they are crispy and juicy, with a slight spicy note.

Ingredients for a liter jar:

• 1 zucchini;
• 1 onion;
• 3 cloves of garlic;
• 1 bay leaf;
• 5 peas of hot pepper;
• 1 bunch of dill and parsley.

We can preserve young zucchini in slices for the winter:

1. Canning this recipe does not involve using only white, yellow, or zucchini. Choose the ones you have. Cut the washed fruits into circles, the thickness of which will be 1.5 cm. If the rings are large enough, cut them into two parts.
2. Wash the liter jars thoroughly; after sterilization, you can put vegetables in them.
3. First, put all the necessary spices on the bottom, then fill the jars to the top with zucchini.
4. Take a separate pan and prepare the brine. For 1 liter of water you will need to take 50 grams. salt along with 25 gr. granulated sugar. For a liter jar you will need 500 ml of this brine. We recommend calculating the amount of brine from the number of canning jars used.
5. Add a tablespoon of 9% vinegar to each jar of vegetables, then pour boiling brine over everything. Cover the jars with lids and begin sterilization; this will take about 10 minutes. Seal the workpiece tightly and wrap it in a blanket.

After the preservation has completely cooled, you can transfer the jars to the pantry for storage.

Original canned zucchini for the winter

The light spicy-sweet taste of zucchini will not leave anyone indifferent. Such a quick and original snack will be a godsend for every housewife.

Ingredients:

• 1 kilogram of young zucchini;
• 190 ml refined vegetable oil;
• 60 grams of salt;
• 6 cloves of garlic;
• 5 grams of ground black pepper;
• 75 grams of granulated sugar;
• ½ bunch of dill;
• 35 milliliters of vinegar essence 70%;
• 1 pod of hot pepper.

Preparing food and canning delicious zucchini:

1. Rinse the zucchini thoroughly under running water, cut the fruit into thin oblong slices using a vegetable peeler.
2. Rinse the greens and shake to get rid of excess water.
3. Now chop the dill.
4. Peel the garlic cloves and chop them using a garlic press.
5. Cut the hot pepper in half, remove any seeds, and then chop it finely.
6. Place the previously prepared zucchini slices in a deep bowl along with chopped herbs, garlic and hot pepper.
7. Next, you can start preparing the marinade. Pour the required amount of refined oil into the bowl, add vinegar, ground pepper, sugar and mix everything thoroughly.
8. The marinade is completely ready, pour it over the zucchini.
9. Close the container with the zucchini and marinade tightly and shake well.
10. Place the appetizer in the refrigerator to marinate for about 2 hours.
11. Then place the marinated zucchini in sterile jars and sterilize them for 15 minutes.

After rolling the workpiece, let it cool completely under the blanket.

Whole zucchini for the winter without sterilization

To prepare delicious pickled zucchini, you can use recipes for cucumber preparations; the taste of the preserved food will be excellent. Having tried this cooking option, you will be pleasantly surprised by the result.

Ingredients for one three-liter jar:

• young zucchini;
• 100 grams of salt;
• 6 cloves of garlic;
• 5 milliliters of 70% vinegar essence;
• several dill inflorescences;
• horseradish roots;
• currant and cherry leaves.

How to prepare whole zucchini for the winter:

1. First prepare the jar, rinse it thoroughly with baking soda, and rinse it with boiling water.
2. Place the greens along with the garlic at the bottom of the glass container.
3. Now it’s the turn of the small zucchini, place the fruits tightly inside the jar. Fill the jar with boiling water to the very top. Let the vegetables stand for 5-7 minutes, covering the preparation with a lid.
4. Pour the water into a deep saucepan, add the required amount of salt and bring the liquid to a boil.
5. Fill the jar with boiling water a second time, drain the water after a few minutes. Pour in the prepared hot brine. If the brine is not enough, add boiling water.
6. Add the required amount of vinegar essence and roll up the jar.
7. Wrap the workpiece well and let cool completely.

Such preservation can be stored in a pantry or cellar.

Canning delicious small zucchini for the winter with mustard

When choosing canning recipes, you should pay attention not only to the complexity of preparation, but also to the list of products used. The proposed preparation option is budget-friendly, although this does not affect the taste in any way.

Ingredients for three liter jars:

• 3 kilograms of small yellow or white zucchini;
• 1 bunch of green dill;
• 1 head of garlic;
• 135 milliliters of 9% vinegar;
• 125 milliliters of vegetable oil;
• 120 grams of granulated sugar;
• 75 grams of salt;
• 17 grams of dry mustard;
• 3 grams of ground pepper.

Canning delicious zucchini with mustard:

1. You can make this recipe from both yellow and white zucchini; there is no fundamental difference. Peel each fruit and cut into 2 parts. If there are large seeds inside, remove them.
2. Cut the vegetables into finger shapes, so you get thin strips. Thanks to this method of slicing, zucchini will look impressive in a jar. Transfer the thinly sliced ​​fruits to a bowl or saucepan.
3. Now start preparing the marinade. Finely chop the pre-washed greens, add the required amount of vinegar, salt, vegetable oil and granulated sugar. Also add dry mustard along with ground black pepper. Grind the garlic cloves using a grater or finely chop them with a knife.
4. Stir the marinade and then pour it over the zucchini slices.
5. Let the vegetables marinate for 3 hours. Press the zucchini down with a plate and place a small weight on top.
6. For 3 hours, it is necessary to stir the vegetables in the marinade from time to time.
7. Wash liter jars, then fill them with zucchini, pour over the marinade that formed during pickling. If there is not enough juice, add boiling water to the top of the jars.
8. Place the filled jars in a large saucepan for further sterilization. Pre-cover the bottom of the pan with cotton cloth. After the liquid boils, sterilize the workpiece for 20 minutes.
9. Roll up the jars of zucchini, turn them upside down, and wrap them well.

Easy way

Ingredients for 1 3 liter jar:

• 2 kilograms of zucchini;
• 3 onions;
• 4 cloves of garlic;
• 4 grams of citric acid;
• 3 aspirin tablets;
• 50 grams of granulated sugar;
• 90 grams of salt;
• 2 bay leaves;
• 7 peas of allspice;
• currant, oak and cherry leaves, dill inflorescences;
• 2 liters of boiling water.

Preserving crispy zucchini for the winter:

1. Rinse the zucchini well, then soak them in water for about 4 hours.
2. While the zucchini is soaking, peel the onions and cut each head into 4 equal pieces.
3. Prepare the jars and sterilize them in your usual way.
4. Wash the greens, peel the garlic cloves and cut into small pieces. Inside each jar, place a dill inflorescence, several cherry, oak and currant leaves, add the required amount of salt, granulated sugar and chopped garlic.
5. Cut the zucchini into medium pieces and place in jars.
6. Place aspirin tablets on top and add citric acid. Slowly pour in boiling water.
7. Cover the jars with sterile lids and seal them immediately.
8. Turn the jars over, then wrap them and wait for the preservation to cool completely.

Preserving zucchini for the winter (video)

The proposed recipes for canned zucchini are varied and at the same time simple. Every housewife will be able to create an original and incredibly tasty preparation for the winter from these seasonal vegetables. Can and enjoy great crispy zucchini with the whole family.

Its mild taste and minimal calorie content make zucchini very popular and no less popular among modern housewives. What kind of masterpieces are prepared from green fruits and all kinds of sautés, and vegetable pancakes, and what preparations for the winter are made from them.

Winter salads from zucchini - is a stew of various vegetables rolled into glass containers with or without sterilization, which can be stored for a very long time in a cool storage.

Almost all vegetables and herbs can be used as additional ingredients for zucchini. And I especially love garlic; in my opinion, they combine perfectly and become incredibly aromatic and taste perfect.

Zucchini salad for the winter is finger licking good, without sterilization

The principle of preparing such snacks is similar: cut, stew and roll. But the result always comes out simply amazing. Just try it once and you'll start making it every year.

Product composition:

• Zucchini – 3000 grams;
• Young onion - 1 kilogram;
• Carrots – 1 kilogram.
• Fill:
• Drinking water – 1 liter;
• Refined sugar – 0.2 kilograms;
• Rock salt – 1 teaspoon;
• Garlic – 4 cloves;
• Vinegar – 200 grams;
• Spices - at your discretion;
• Sunflower oil – 0.3 kilograms.

Let's start cooking:

We wash the green fruits and cut them into squares of the same size, about one centimeter each. Peel the carrot root, rinse and grate. Cut the green onion into pieces a couple of centimeters long. Mix all chopped ingredients in one deep bowl.

Tip: it is quite possible to replace green onions with onions, cut into medium half rings.

Fill the slices with drinking water and place on the stove, waiting until it boils. Then add granulated sugar, rock salt and prepared spices. Chop the garlic and throw it into the salad. Let it boil for five minutes and add table vinegar, wait for it to boil again and turn off the gas. Set aside for two hours.

After the allotted time has passed, add refined oil and bring the salad to a boil again. Boil for another sixteen minutes, and then you can pour it into prepared containers.

We roll up the jars using a special key, turn them over onto the lids and cover them with a warm blanket. We wait until it cools completely and transfer it to the basement for further storage.

Zucchini salad for the winter - delicious recipes

This appetizer contains a minimal amount of ingredients and does not require long-term heat treatment, which makes them similar to lightly salted cucumbers.

Ingredients:

• Zucchini - 5 kilograms;
• Carrots – 500 grams;
• Garlic – 5 pieces;
• Sunflower oil – 0.2 kilograms;
• Table vinegar – 150 grams;
• Granulated sugar – 170 grams;
• Rock salt – 70 grams;
• Black pepper – 20 peas;
• Dill - five stems.

Let's start preparing:

Wash the young zucchini and cut it into aesthetic halves of circles.

Peel the carrots and grate them. Mix it with chopped garlic.

Mix the prepared ingredients in a deep container. And in another bowl, combine sunflower oil, table vinegar, rock salt and granulated sugar. After you have mixed everything, pour in the prepared slices.

Allow all foods to soak in the marinade for an hour, stirring them approximately every ten minutes.

We fill the containers to the top so that as little air remains inside as possible and roll them with tin lids. Leave them under the blanket until they cool completely.

Step-by-step recipe with carrots and onions, without sterilization

Young zucchini is relevant at any time of the year with any combination of vegetables, so I decided to tell you about another simple but very tasty recipe.

Ingredients:

• Zucchini – 3000 grams;
• Onion – 1000 grams;
• Carrots – 1000 grams;
• Drinking water – 2000 grams;
• Salt – 60 grams;
• Sugar – 250 grams;
• Sunflower oil – 1 1/5 cups;
• Garlic – 5 cloves;
• Vinegar – 250 grams.

Operating principle:

We wash the green fruits and cut off their ends.

Cut them into random pieces.

Peel the carrots and grate them.

Cut the onion into halves of rings.

In a deep bowl, mix the chopped products.

In such recipes, it is always possible to replace onions with green stems or leeks.

Preparing the marinade:

Heat the water to a boil and add granulated sugar, salt and prepared spices. Boil for about three minutes, then add table vinegar and boil for another minute and a half.

Pour the marinade over the prepared slices and mix very thoroughly.

Add sunflower oil and boil the salad for another sixteen minutes.

We fill sterilized containers with hot snacks and close them with tin lids. After cooling completely under a warm blanket, transfer the jars to the cellar for storage until cold weather.

Zucchini salad for the winter in Korean

For lovers of spicy taste in winter and other salads, I have prepared an interesting Korean way of preparing young zucchini.

What you need for preparation:

• Zucchini – 1500 grams;
• Sweet pepper – 2 fruits;
• Carrots – ½ kilogram;
• Garlic – 8 cloves;
• Seasoning for Korean salads – 1 package;
• Sunflower oil – 130 grams;
• Sugar – 130 grams;
• Table salt - to taste;
• Laurel - a pair of leaves;
• Table vinegar – 130 grams.

Let's start cooking:

Wash the green fruits thoroughly and cut off the ends on both sides.

If the fruits have a hard peel, then it is better to cut it off so as not to spoil the taste of the finished dish.

For a more aesthetic look, I use a Korean carrot grater and grate all the vegetables on it.

We also cut the sweet pepper into thin strips.

Mix the chopped vegetables in a deep bowl, add salt and add a whole pack of spices.

Separately mix butter, refined sugar, table salt and table vinegar.

There is no need to heat it so as not to reduce the properties of table vinegar.

Transfer the chopped vegetables into the prepared containers, do not press tightly, until the salad reaches the shoulders. Place two bay leaves and several cloves of garlic on the top of each jar.

Pour marinade into each jar and let it sterilize for fifteen minutes. Next, roll up the jars. Cool and store in a cool basement.

Zucchini salad for the winter is to die for

The interesting taste of fried zucchini is perfectly conveyed in this winter salad, and although its preparation does not require much more effort and time, the resulting result will more than cover everything with its wonderful taste.

What you will need to prepare it:

• Zucchini – 2000 grams;
• Onion – ½ kilogram;
• Garlic – 8 cloves;
• Sunflower oil – 4/5 cup;
• Vinegar 6% - 5 tea organs;
• Celery root – 100 grams;
• Ground pepper - ¼ tablespoon;
• Rock salt – 35 grams.

Let's start preparing:

We wash the zucchini and cut them into centimeter rings.

Place the frying pan on medium heat, pour in 50 grams of sunflower oil and when it is hot, fry the rings on both sides until nicely crusted.

We peel the onion, cut it into half rings and fry it in the same way as zucchini.

Peel the garlic and chop it as little as possible.

Chop the celery as finely as possible.

Now mix all the prepared vegetables and spices. Add sunflower oil to them and mix well.

You can try new spices in each jar, this will change the taste of the dish and perhaps you will choose the perfect combination for you.

And of course, the more aesthetically pleasing the appetizer is, the more appetizing it will look and will become more in demand on any table, even a festive one.

And I’ll wrap it up for today. I would like to say, cook for your family with love and it will pay off handsomely, with their enormous gratitude and happy time spent eating together. And if you prepare zucchini salads in your own interesting ways, then write to me in the comments, and my readers and I will definitely try to cook according to your recommendations.

Zucchini is a unique herbal vegetable with a multicomponent vitamin composition. The first season of harvesting young fruits always falls at the beginning of summer. Housewives prepare succulent dishes from them. However, zucchini can also be rolled into jars to enjoy in winter. In this article we will share with you great recipes canned zucchini with photo.

The very first canned zucchini recipe, which we will tell you about, is very popular among housewives. The zucchini turns out crispy, aromatic and tasty.

For 8 liter jars you will need to do the following:

1. Wash 5 young zucchini, cut them into rings (make sure they are at least approximately the same thickness).
2. Wash the jars.
3. Next, prepare the brine:

• pour 3.5 liters of clean water into a large saucepan
• immediately pour 6 tablespoons of salt and 5 tablespoons of sugar into the water
• after the water boils, pour 300 ml of vinegar into it

1. Prepare greens for canning:

• wash and chop the dill (it is advisable to use dill blossoms - one in each jar)
• several horseradish leaves must be cut into strips 5 cm wide
• peel 24 cloves of garlic (3 cloves in each jar)

1. Place on the bottom of the jars:

• all of the above ingredients except zucchini
• 5 black peppercorns each
• 2 bay leaves each
• a few leaves of currant or dill (as you like)

1. Place zucchini on top of the greens so that the jars are completely filled to the top.
2. Pour boiling brine over the zucchini and then roll them up.
3. Place the jars to sterilize (although this recipe can be canning zucchini for the winter without sterilization):

• place several rolled up jars in a deep saucepan
• fill them with water and place on the stove so that the jars are in boiling water for 10 minutes

In the above manner can you can can zucchini not only young people. Ripe ones are also suitable for this recipe. Believe me, your household will appreciate this snack not only because it will be delicious. It will also be low in calories. Calorie content of canned zucchini per 100 g is 22 calories.

Canned zucchini "Mother-in-law's tongue"

Canning zucchini for the winter possible in different ways. If you like savory snacks, then you may like the recipe we present next.

In that recipe for canned zucchini for the winter In addition to zucchini, tomatoes and hot peppers are used. We will present in step-by-step instructions the amount of ingredients for 4 liter jars:

1. Wash 3 kg of young zucchini. If you use ripe fruits, you will need to peel them. Cut them so that they look like “tongues”.
2. The same number of tomatoes should be washed and cut into slices of any size.
3. 5 sweet peppers should be cut into slices, having previously cleared them of seeds.
4. Tomatoes and peppers must be blended with a blender. If you do not have this kitchen appliance at your personal disposal, use an ordinary meat grinder. Pour the resulting mass into a saucepan and bring it to a boil.
5. Peel 4 cloves of garlic and 2 hot peppers. Chop them finely with a knife.
6. Add to the boiling tomato mixture:

• prepared zucchini
• 250 ml of any vegetable oil (sunflower is recommended)
• 100 ml vinegar (preferably 9%)
• 8 teaspoons sugar
• 6 teaspoons salt
• prepared hot peppers and garlic

1. After the zucchini has boiled for 35 minutes, you can pour them into sterilized jars and roll them up.

Using this recipe, you will succeed delicious canned zucchini, which will be an excellent side dish for any meat dish in the winter cold.

Recipe for canned zucchini and beans

For those who are interested, can zucchini be canned? with legumes, we will tell you a wonderful recipe for a very satisfying salad. It uses beans, which give the snack a special taste.

In the version below canned zucchini salad and beans, the amount of ingredients for 4 liter jars is presented:

1. First process 3 kg of zucchini. If you have them young, then simply cut them into cubes of the same size. If they are mature, then, as usual, peel off the peel and seeds, which can significantly spoil the taste of the future preparation for the winter.
2. Wash half a kilogram of juicy red tomatoes. Pour boiling water over them to remove the skin, then puree them in a blender. You should have 500 ml of tomato puree.
3. Wash a pound of bell pepper (any color). Peel the vegetables so that there are no seeds or membranes left in them. Cut the pepper either into strips or into cubes (whichever you prefer).

1. Boil 2 cups of beans.
2. Mix in one saucepan:

• tomato puree
• beans
• peppers and zucchini
• 1 cup of sugar
• one and a half tablespoons of salt and the same amount of vinegar
• 1 teaspoon ground red pepper
• 350 ml vegetable oil

1. Place the pan on the heat to cook the vegetables for one hour.
2. After this, pour the preparation into sterilized jars, roll them up and lower them into the basement.

Korean canned zucchini

Next we would like to introduce you to the recipe. canned zucchini with photos for the winter, which will appeal to lovers of very spicy snacks. It can be served as a vegetable side dish for many dishes, not only from meat or fish, but also from regular potatoes or pasta. You will no longer have to pay money for store-bought seasonings, because the best of them will always be on your table as soon as you want to treat yourself and your loved ones with a spicy, spicy dish.

We tell you how to preserve zucchini in jars for the winter in Korean(the number of ingredients is indicated based on how to roll up 4 half-liter jars):

1. Wash and cut into very thin strips (if you have a special grater, then it is better, of course, to use it):

• 3 kg zucchini
• half a kilo of carrots
• 6 bell peppers

1. Peel 3 heads of garlic. Each clove must either be grated on a fine grater or use a garlic press. Add any chopped herbs to the garlic (as a rule, parsley and dill are used to taste).
2. Separately prepare the marinade for vegetables. Stir in one glass of sunflower oil:

• 200 g 9% vinegar and the same amount of sugar
• 2 tablespoons salt
• special seasoning for carrots in Korean

1. Pour the prepared marinade over the vegetables, and then put them in the refrigerator, where they should stand for 4 hours.
2. During this time, you need to sterilize the jars.
3. Place the mixture in jars. Roll everything up and take it down to the basement.

Zucchini jam recipe

Vegetables such as zucchini can be used to preserve not only good snacks, but also excellent sweet jam. Surprisingly, after cooking, zucchini can change so much that the guests you decide to treat with sweets will never even guess that the jam is made from banal zucchini. If you like to surprise in the kitchen, we present you a good and very simple recipe for zucchini jam for 2 liter jars:

1. Wash and peel 1 kg of zucchini. In this case, it doesn’t matter at all whether they are young or mature. Cut them into 1.5 by 1.5 cm cubes.
2. Sliced ​​zucchini must be covered with one kilogram of sugar. Vegetables in this state must stand for at least a day to be completely soaked. The result should be a syrup (because the zucchini will release juice), on the surface of which pieces of vegetables will float.
3. Place the container with the candied vegetables on the stove. Bring everything to a boil and let the jam simmer for 10 minutes. After 5 hours, repeat the process. This should be done until the mass thickens.
4. Before the last cooking, add a couple of lemons chopped in a blender to the jam so that the preparation is not cloyingly sweet.
5. Pour the jam into jars and roll it up.

With this sweetness you can bake pies, make delicious creams for cakes, pour it over ice cream and other desserts. It all depends on your imagination and taste preferences.

We hope that all the recipes we have shared with you will be useful to you in the kitchen this year. Do everything possible so that your family can eat plenty of zucchini throughout the year, and not just during the harvest season!

Video: “Marinating zucchini: cuisines of the world”